I love jalapeno poppers.
Love, love, love them.
I know they’re not the most healthy things on the planet…but they are sooooo good. The melty, creamy cheese, the crispy bacon, the spicy jalapenos…oh, man; writing this description is making my mouth water.
Yesterday, I had all the things I needed to make jalapeno poppers—except jalapenos. So, I took a bunch of asparagus I had in the crisper and decided to make Asparagus poppers! These were amazing and I have to admit: I ate them all. In one sitting.
- 1 bunch asparagus, tough ends removes
- 4 oz. cream cheese, softened
- 8-10 strips bacon
- salt & pepper, to taste
- Clean asparagus and make bundles of 4-5 stalks (1 regular size bunch yielded about 6 bundles of 4 for me). Spread cream cheese over the middle of each bundle . The cream cheese should act as a glue to keep the bundles together.
- Wrap 1-2 slices of uncooked bacon around each bundle, making sure to cover the cream cheese. Lay bundles on top of a rimmed baking sheet (make sure it is rimmed or the bacon grease will spill over) and season with salt and pepper. Bake at 400 degrees for 20 minutes, then broil for 2-3 minutes to crisp bacon. Let cool and serve!
These were addicting, obviously, since I ate them ALL at once. I feel like this would be a great recipe to impress dinner guests or to take to a cookout. I plan on making them again in the very near future, but as a side dish and NOT an entree…hopefully I’ll have some leftovers next time!